Evaluation of Microbiological Quality of Soy-Based Products (Milk and Yogurt) Collected in Ouagadougou”

Cissé Hama, Abdelsalam A. Doutoum, Zongo Oumarou, Djibrine Adoum Oumar, Kabré W. Jeanne d’Arc, Sawadogo Haguèra, Sawadogo Adama, Zongo Cheikna, and Savadogo Aly

Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso

Jeanne d’Arc Wendmintiri Kabré1,2, Fatoumata Hama‑Ba2, Mamadou Sanoué2 and Aly Savadogo1*

Overview of the Feeding Practices and Their Influence on the Nutritional Status of Infants Aged 6 to 23 Months in Guera Province, Tchad

Dounia Prudence, Bougma Sanogo, Kabré Wendmintiri Jeanne d'Arc, Cissé Hama, Sanou Aminata, Moucthar Roumane, Tidjani Abdelsalam, Savadogo Aly

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Adama Sawadogo, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, Wendmintiri Jeanne d’Arc Kabré, Assia Kano, Hama Cissé, Abdelsalam Tidjani and Aly Savadogo

Biochemical Characterization and Amino Acid Profile of some Local Resources Used in Food Supplementation

Aminata Sanou1 , François Tapsoba1 , Jeanne d’Arc Wendmintiri Kabré1 , Sanogo Bougma1 , Mah Alima Esther Traoré2 , Prudence Dounia1 , Charles Parkouda2 , Aly Savadogo1*